Apocalyptic Burritos
I found this recipe in the Danish newspaper Politiken (22nd October 1995), and it soon became a favourite of both my sister Miriam and myself.
It’s one of those few veggie dishes that you don’t want to add any meat to – it’s perfectly balanced and complete in itself.
Servings 2
Ingredients
Salsa
- ½ largish salad onion
- 2 tomatoes
- 1 clove of garlic
- 3-7 chillis to taste
- 2 twigs fresh coriander
- 1 tsp ground coriander
- 2 tbsp vinegar
- ½-1 tbsp sugar
- salt to taste
Filling
- 2 tsp cumin
- 3 cloves
- 2 cardamom pods
- 4 tbsp sweet chili powder
- 2 cloves garlic
- 4 tbsp lard well, it's not veggie if you use lard, so feel free to use oil instead, but it tastes better with lard!
- 1 tin kidney beans
Other ingredients
- 2 tomatoes
- 1 largish salad onion
- 1 handful fresh coriander
- 100 g cheddar
- 4 wheat tortillas
- creme fraiche
Instructions
- Make the salsa: Chop the onion, tomatoes, garlic, chillis and fresh coriander. Add the ground coriander, vinegar, sugar and pepper. Put into the fridge for at least one hour.
- Now make the filling: Grind the cumin, cloves, cardamom, chilli power and garlic in a mortar until they form a paste. Heat the lard in a pan until it almost smokes and fry the spice paste for a couple of minutes. Add the kidney beans and fry them for 10 minutes at a low heat. Mash the beans with a fork.
- Finally, assemble the burritos: Chop the tomatoes, onion and coriander. Grate the cheddar. Heat the tortillas on a pan on both sides – they should be soft, not crunchy. Spread out a portion of the filling on each tortilla, add tomatoes, onions and coriander, and roll up the tortilla. Put them into an oven-proof dish and put the cheese on top and add a few slices of pickled jalapeño. Put them in a 200C hot oven for 5 minutes. Then add a bit of creme fraiche and some salsa. Add some more chopped coriander.
Notes
Serve with beer and a salad.